How to Make Squash Soup Bowls

squash soup bowl - gfJules


Baked squash soup bowls are one of the prettiest presentations for nearly any kind of soup or stew. But how do you make squash soup bowls?? It’s actually quite easy!

vegetable lentil soup in acorn squash bowls - gfJules

I give you a couple options to make them but remember the bottom line is that you can scoop or cut out the middles however you prefer — the key is in the baking!

making acorn squash soup bowls - gfJules
Use a biscuit cutter to cut out an even and larger squash soup bowl.


The key is to bake them long enough for the flesh on the inside of the bowl to be tender so you can spoon bites of squash in with your soup. Keep an eye on the baking squash bowls after about 30 minutes though — cook them too long and they’ll start to look wilty and wrinkled.

acorn squash soup bowls before baking - gfJules

I love serving my vegetable lentil soup in these bowls, but butternut squash soup, curried carrot soup, sweet potato & apple soup, broccoli-cauliflower soup or even potato soup would be beautiful presented in these lovely squash soup bowls!

Feel free to make more than four, you’ll just need extra pans and enough space in your oven to bake them all!

squash soup bowl - gfJules

How to Make Squash Soup Bowls

Yield: 4 soup bowls
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


  • 4 acorn squash (or other similar small round squash)
  • Extra Virgin Olive Oil or Avocado Oil


Preheat oven 375°F and lightly oil the bottom of two baking dishes (9x13 glass dish works well).

Wash the squash and even the bottom by cutting as little as possible off to level it. Cut the top of the squash off – you can cut it high or low, just be aware that what’s left is the capacity of your bowl, so plan accordingly.

Scrape out the seeds and strings from inside, washing and reserving the seeds for baking, if you like. Either use the squash as is, or use a round biscuit cutter to form an even and uniform circle for the interior of the bowl.

Brush olive oil onto the outside of the squash. Place them into the baking dishes and do not let them touch.

Bake for 30-45 minutes, depending on the thickness of the squash. The inside should be fork tender (do not test the bottom of the squash with the fork, or you could poke through and cause your bowl to leak soup!). The flesh of the squash should be soft enough that you can scoop out some of the inside of the bowl while eating the soup.

Remove to cool slightly before serving with your favorite soup.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

How to Make Squash Soup Bowls

How to make Acorn Squash Bowls - this how-to is the easiest way to make homemade soups the showpiece on your table! In 40 minutes, these edible bowls are ready - see how! | gfJules



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    • Yes, absolutely! Just wait until they cool and then wrap tightly and refrigerate. You’ll want to reheat them before serving, of course.

    • Thanks Laura – I love these bowls. You could pretty much put anything in one of these and I’d want to eat it! 😉

    • Thanks for pinning, Jennifer! There are so many ways to use these beautiful bowls – I can’t wait to see what you come up with!

  1. Hi Jules,
    These squash soup bowls are the perfect way to serve soup during the holidays.
    I can’t wait to dress my holiday dinner tables with this lovely squash soup bowl. I hopped by from Gluten Free Fridays. Pinning and sharing!

  2. Ah! These are so easy to make, and I love how beautifully they turn out. Your pictures and step by step guide are very helpful. I’ve seen quite a few recipes presented in squash soup bowls this autumn, but without direction. Hope you have a fun-filled weekend!

    • I’m so glad the recipe is helpful to you, Kaila! I couldn’t really find a recipe with good directions, either, so I decided to just do it myself! Now we can all make these beautiful bowls easily!

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